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Tuesday, June 30, 2009
This kuzhambu is very tasty and healthy,easy to make too
!! Just like this kuzhambu,only ground curry leaves make the difference
.
Ingredients:
| Tamarind | 1 small lemon sized |
| Curry leaves | 1/2 cup,tightly packed |
| Sāmbhar powder | 1 1/2 tblsp |
| Turmeric | 1/4 tsp |
| Small onion/Shallots | 5-7 nos.Finely chopped |
| Garlic | 10-12 flakes,chopped |
| Salt | As needed |
| Jaggery | small piece |
| Pepper powder | 1/4 tsp |
To temper:
| Gingely oil/cooking oil | 2 tblsp |
| Fenugreek seeds/vendhayam | 1/4 tsp |
| Mustard/Kadugu | 1 tsp |
| Urad dal/ulutham aruppu | 1 tsp |
| Toor dal/Thuvaram paruppu | 1 tsp |
| Jeera/Jeeragam | 1 tsp |
| Curry leaves | Optional |
Method:
- Wash curry leaves and grind it with little water to a smooth paste.
- Extract tamaring juice from tamarind.
- Heat kadai with oil and add all the tempering items in order and fry till golden colour.
- Add the finely chopped onion and garlic and fry till golden brown.
- Add the tamarind extract,ground curry leaves,turmeric,salt,sambhar powder(replace with red chilli and dhaniya powder if u dont have home made sambhar powder).
- Add enough water and boil till oil separates and floats on the top.Add jaggery and pepper powder lastly and give a boil.
- Mix with rice and ghee/sesame oil and enjoy!!Tastes best with Idly dosa also and will not get spoiled soon ,so ideal for travelling!!
(Pictures Updated)
Note:
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KARUVEPPILAI KUZHAMBU | CURRY LEAVES RECIPES
This kuzhambu is very tasty and healthy,easy to make too!! Just like this kuzhambu,only ground curry leaves make the difference.
Ingredients:
| Tamarind | 1 small lemon sized |
| Curry leaves | 1/2 cup,tightly packed |
| Sāmbhar powder | 1 1/2 tblsp |
| Turmeric | 1/4 tsp |
| Small onion/Shallots | 5-7 nos.Finely chopped |
| Garlic | 10-12 flakes,chopped |
| Salt | As needed |
| Jaggery | small piece |
| Pepper powder | 1/4 tsp |
To temper:
| Gingely oil/cooking oil | 2 tblsp |
| Fenugreek seeds/vendhayam | 1/4 tsp |
| Mustard/Kadugu | 1 tsp |
| Urad dal/ulutham aruppu | 1 tsp |
| Toor dal/Thuvaram paruppu | 1 tsp |
| Jeera/Jeeragam | 1 tsp |
| Curry leaves | Optional |
Method:
- Wash curry leaves and grind it with little water to a smooth paste.
- Extract tamaring juice from tamarind.
- Heat kadai with oil and add all the tempering items in order and fry till golden colour.
- Add the finely chopped onion and garlic and fry till golden brown.
- Add the tamarind extract,ground curry leaves,turmeric,salt,sambhar powder(replace with red chilli and dhaniya powder if u dont have home made sambhar powder).
- Add enough water and boil till oil separates and floats on the top.Add jaggery and pepper powder lastly and give a boil.
- Mix with rice and ghee/sesame oil and enjoy!!Tastes best with Idly dosa also and will not get spoiled soon ,so ideal for travelling!!
(Pictures Updated)
Note:
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Sunday, June 21, 2009
Its so simple to make,yet tasty than the store bought ones,so do try next time then tell me which one you like the best!!
Ingredients:
| Toor dal/thuvaram paruppu | 1 cup |
| Red chilli | 2-3 nos |
| Black pepper whole | 1 tsp |
| Garlic | 5-6 flakes |
| Salt,oil for roasting | as needed |
Method:
- Roast red chillies and toor dal till toor dal turns golden brown.
- Cool down and grind it with salt to coarse powder.
- Crush coarsely, pepper and garlic in a spice crusher.
- Add it to the mixer and use inch/juice option to mix it well in the podi/powder.
- The other option is add whole pepper and garlic flakes to in the beginning itself to skip 3rd and 4th steps.
- Store in an air tight container and use when needed.Mix in rice with sesame oil and enjoy!!
Note:
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PARUPPU PODI
Its so simple to make,yet tasty than the store bought ones,so do try next time then tell me which one you like the best!!
Ingredients:
| Toor dal/thuvaram paruppu | 1 cup |
| Red chilli | 2-3 nos |
| Black pepper whole | 1 tsp |
| Garlic | 5-6 flakes |
| Salt,oil for roasting | as needed |
Method:
- Roast red chillies and toor dal till toor dal turns golden brown.
- Cool down and grind it with salt to coarse powder.
- Crush coarsely, pepper and garlic in a spice crusher.
- Add it to the mixer and use inch/juice option to mix it well in the podi/powder.
- The other option is add whole pepper and garlic flakes to in the beginning itself to skip 3rd and 4th steps.
- Store in an air tight container and use when needed.Mix in rice with sesame oil and enjoy!!
Note:
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Monday, June 15, 2009
I was in a short unsaid break for a week and so could not update blog and missed some posts of yours too! That’s because my parents are here with me, and still we have a lots of things to share! Yesterday some how I managed to take pictures and post it!
My friend S who I always refer when I make,try something new dish is away,then too,I chased her in her mobile and took the recipe from her and tried,Dal Makhani.
So here’s how I made :
Ingredients:
| Whole Urad dal(Muzhu Ulundhu)(with skin) | 1/2 cup |
| Rajma | 1 fist full |
| Red chilli powder | 1 tsp |
| coriander powder | 1 1/4 tsp |
| Turmeric powder | 1/4 tsp |
| Garam masala powder | 1 tsp |
| Onion | 1 no. |
| Tomato | 1 no. Big |
| Milk/Cream | As needed |
| Butter | As needed(1 tblsp) |
| Ginger,Garlic Finely chopped | 1/2 tsp each |
To Temper:
| Cinnamon/Pattai | 1 inch piece |
| Cloves/Lavangam | 2 |
| Bay leaves/Briyani leaf | 1 |
| Jeera | 1 tsp |
| Butter | As needed(I used 1 tblsp) |
Method:
- Soak urad dal,rajma for minimum 6 hours and pressure cook till done,say 4-5 whistles,with enough water(water level should be above the dal).
- Drain and save the excess water and mash the dhal with laddle.
- Chop onion very finely,grind the tomato and keep aside.
- Heat butter in a heavy bottomed vessel,add the To Temper table Ingredients.
- Add the finely chopped ginger and garlic and fry till golden brown.
- Add the onion and fry till transparent,add turmeric.
- Add the ground tomato paste and fry till oil separates.
- add the red chilli and coriander powder.(add more butter if desired)
- Now add the water drained from the dal and boil for 2-3 minutes,add garam masala powder.
- Add the mashed dal and mix well.
- add cream or milk if desired at this stage and adjust the consistency.(add butter if desired)
- Simmer for 10-15 minutes,stir in between to avoid burning at the bottom.
- Finally garnish with ginger strips and butter/cream and serve with roti/nan/rice.
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DAL MAKHANI
I was in a short unsaid break for a week and so could not update blog and missed some posts of yours too! That’s because my parents are here with me, and still we have a lots of things to share! Yesterday some how I managed to take pictures and post it!
My friend S who I always refer when I make,try something new dish is away,then too,I chased her in her mobile and took the recipe from her and tried,Dal Makhani.
So here’s how I made :
Ingredients:
| Whole Urad dal(Muzhu Ulundhu)(with skin) | 1/2 cup |
| Rajma | 1 fist full |
| Red chilli powder | 1 tsp |
| coriander powder | 1 1/4 tsp |
| Turmeric powder | 1/4 tsp |
| Garam masala powder | 1 tsp |
| Onion | 1 no. |
| Tomato | 1 no. Big |
| Milk/Cream | As needed |
| Butter | As needed(1 tblsp) |
| Ginger,Garlic Finely chopped | 1/2 tsp each |
To Temper:
| Cinnamon/Pattai | 1 inch piece |
| Cloves/Lavangam | 2 |
| Bay leaves/Briyani leaf | 1 |
| Jeera | 1 tsp |
| Butter | As needed(I used 1 tblsp) |
Method:
- Soak urad dal,rajma for minimum 6 hours and pressure cook till done,say 4-5 whistles,with enough water(water level should be above the dal).
- Drain and save the excess water and mash the dhal with laddle.
- Chop onion very finely,grind the tomato and keep aside.
- Heat butter in a heavy bottomed vessel,add the To Temper table Ingredients.
- Add the finely chopped ginger and garlic and fry till golden brown.
- Add the onion and fry till transparent,add turmeric.
- Add the ground tomato paste and fry till oil separates.
- add the red chilli and coriander powder.(add more butter if desired)
- Now add the water drained from the dal and boil for 2-3 minutes,add garam masala powder.
- Add the mashed dal and mix well.
- add cream or milk if desired at this stage and adjust the consistency.(add butter if desired)
- Simmer for 10-15 minutes,stir in between to avoid burning at the bottom.
- Finally garnish with ginger strips and butter/cream and serve with roti/nan/rice.
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Saturday, June 6, 2009
Ingredients:
| Cauliflower | 1 medium |
| Rice flour | 1/5 cup(little less than 1/4 cup) |
| Corn flour | 2-3 tsp |
| Red chilli powder | 1 1/2 tsp |
| Turmeric | 2-3 pinches |
| Salt | As needed |
| Oil | For deep frying |
Method:
- Cut/separate the cauliflower into bite size pieces.Boil this in water with salt and turmeric.When the water boils just put off the flame.Let it be covered for 10-15 minutes and then drain the water completely.
- Take the cauliflower in a broad vessel,sprinkle rice flour,corn flour and salt.(the salt in the water wud not get absorbed in the florets,so now too u have to add,but very less is needed)Mix it well so that the powders coats the cauliflower,or else sprinkle very little water to make it stick.
- Heat the oil and put these mixture in a sprinkled way and cook in medium flame till golden brown and crisp.
Serve hot,fry only when you are going to eat,other wise,it will become soggy.
Note:
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CRISPY CAULIFLOWER FRIES
Ingredients:
| Cauliflower | 1 medium |
| Rice flour | 1/5 cup(little less than 1/4 cup) |
| Corn flour | 2-3 tsp |
| Red chilli powder | 1 1/2 tsp |
| Turmeric | 2-3 pinches |
| Salt | As needed |
| Oil | For deep frying |
Method:
- Cut/separate the cauliflower into bite size pieces.Boil this in water with salt and turmeric.When the water boils just put off the flame.Let it be covered for 10-15 minutes and then drain the water completely.
- Take the cauliflower in a broad vessel,sprinkle rice flour,corn flour and salt.(the salt in the water wud not get absorbed in the florets,so now too u have to add,but very less is needed)Mix it well so that the powders coats the cauliflower,or else sprinkle very little water to make it stick.
- Heat the oil and put these mixture in a sprinkled way and cook in medium flame till golden brown and crisp.
Serve hot,fry only when you are going to eat,other wise,it will become soggy.
Note:
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Monday, June 1, 2009
In our family,both my mom side and my MIL side,I have never seen them cooking kovakkai,don’t know the reason though!!But when I tasted for the first time in a friend’s place I liked it…tasted nice and sounded so simple as well!! Even My friend S has a different recipe from this,but I will share that in another post..
Though this recipe somany blogs have ,i wanted to keep a record of what I did,so I am posting this!
Method:
Though this recipe somany blogs have ,i wanted to keep a record of what I did,so I am posting this!
Ingredients:
| Kovakkai/Tindora | 20-25 nos. |
| Onion | 1 medium sized,chopped |
| Sambhar powder | 2 tsp |
| Turmeric | 1/4 tsp |
| Salt & water | As needed |
Temper With:
| Mustard | 3/4 tsp |
| Jeera | 1 tsp |
| Curry leaves | 1 sprig |
| Oil | 2-3 tsp |
- Clean and slice the kovakkai to thin circles.
- Heat kadai/frying pan with oil and temper with the tempering items.
- Add onion to it and fry till golden brown.
- Add kovakkai,sambar powder,turmeric and salt.
- Mix well and fry for 2-3 minutes.
- Then sprinkle water and mix and cook covered till soft and changes colour.
- Take care not to burn the kovakkai.
- Serve as accompaniment for rice or take it with roties!!
SIMPLE KOVAKKAI KARI-TINDORA STIR FRY
In our family,both my mom side and my MIL side,I have never seen them cooking kovakkai,don’t know the reason though!!But when I tasted for the first time in a friend’s place I liked it…tasted nice and sounded so simple as well!! Even My friend S has a different recipe from this,but I will share that in another post..
Though this recipe somany blogs have ,i wanted to keep a record of what I did,so I am posting this!
Method:
Though this recipe somany blogs have ,i wanted to keep a record of what I did,so I am posting this!
Ingredients:
| Kovakkai/Tindora | 20-25 nos. |
| Onion | 1 medium sized,chopped |
| Sambhar powder | 2 tsp |
| Turmeric | 1/4 tsp |
| Salt & water | As needed |
Temper With:
| Mustard | 3/4 tsp |
| Jeera | 1 tsp |
| Curry leaves | 1 sprig |
| Oil | 2-3 tsp |
- Clean and slice the kovakkai to thin circles.
- Heat kadai/frying pan with oil and temper with the tempering items.
- Add onion to it and fry till golden brown.
- Add kovakkai,sambar powder,turmeric and salt.
- Mix well and fry for 2-3 minutes.
- Then sprinkle water and mix and cook covered till soft and changes colour.
- Take care not to burn the kovakkai.
- Serve as accompaniment for rice or take it with roties!!
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